Dirty Linen - A Food Podcast with Dani Valent
807 episodes - English - Latest episode: 19 days ago - ★★★★★ - 1 ratingDirty Linen goes behind the scenes in restaurants, cafes and bars, covering issues the hospitality industry finds hard to share in public - it's all up for grabs and everything is on the table. Your host is food journalist Dani Valent. For 20 years, Dani has been writing about restaurants and the people who give them life. But she's an outsider, a critic, a tourist, a fan. Despite hearing the stories and writing the tales, she's never really understood what happens behind the scenes. Now it's time to get stuck in, with compassion, humour and fearlessness. Dirty Linen goes deep, both in conversations with individuals and in pressing topics. We ask the hard questions and discuss the big issues, bringing a unique perspective to a world that we all intersect with but often don’t understand. Dirty Linen is a Deep in the Weeds Production.
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Episodes
Steve Cumper (Crescent Hotel, Nth Hobart) - owner, employee & adviser.
June 28, 2020 18:00 - 39 minutesThis week on Dirty Linen we're rethinking restaurants. We're talking about hospitality business models, what works, what doesn't, what's harder than it used to be and how can COVID be an opportunity to do things differently - for the better? We're starting the week with a veteran chef from Tasmania. Steve Cumper has been cooking since the 1980s - he's done fine dining in Australia and Europe and he was part of the rise of produce-focused destination dining while working with Maggie Beer. He'...
Ganeev Bain (ISH) + Toby Kingsley (Cherry Tree Hotel) - a tale of two restaurateurs
June 25, 2020 18:00 - 25 minutesDuring Dirty Linen's first week, Melbourne's COVID cases have risen and Victoria has turned into a pariah state. Unsurprisingly, diner confidence has plummeted, cancellations have increased, and the recovery timeline has been pushed out. We wrap up the week by talking to two very different restaurateurs - Ganeev Bains, owner of ISH Indian restaurant in Fitzroy, and Toby Kingsley, manager at Cherry Tree, a backstreet pub.
Caterina Borsato (Caterina's, Melbourne) - Pushed to the limit
June 24, 2020 18:00 - 32 minutesCaterina Borsato is a legend of Melbourne hospitality. Her city basement lunch lair Caterina's is a favourite of lawyers and business folk. It's a true 'if these wall could talk' kind of place. She's stared down recessions, curveballs and crises aplenty in the 20 years she's been here but COVID19 has pushed her to her limits - and beyond.
Jason Chang (Calia, Melbourne) - Big plans and strong vision
June 23, 2020 18:00 - 31 minutesJason Chang owns Melbourne's Calia in the city and Chadstone shopping centre, as well as Yu Kitchen, a Chinese restaurant which the pandemic has permanently shuttered. He shares his experiences of racism, both overt and systemic - why are tortellini prized and dumplings pedestrian? Chang is a smart operator with big plans and strong vision - oh and he's getting a robot!
Lino Scidone (La Camera, Southgate) - Resilience tested
June 22, 2020 18:00 - 21 minutesLino Scidone is the straight-talking, passionate owner of La Camera, a Southgate institution that's built up loyalty over two decades among staff and regular diners. As Lino says in our chat, hospo folk are resilient but the recent rule changes - on top of three months of pain - almost broke him.
Alla Wolf-Tasker (Lake House, Daylesford) - Keeping the wolf from the door.
June 21, 2020 18:00 - 41 minutesWe start the podcast by talking to hugely respected and influential regional restaurateur Alla Wolf-Tasker from the Lake House in Daylesford..It's a deep chat that covers the recent headspin but also dives into the art of hospitality and why you'd do it anyway, when compliance is so challenging and profits are slim. Dirty Linen covers the issues the hospitality industry finds hard to share in public - industrial relations, business models, mental health, dirty words like profit - it’s all up...
Dirty Linen with Dani Valent Trailer
June 17, 2020 06:54 - 2 minutesDirty Linen explores the behind the scenes of the food industry, covering the issues the hospitality industry finds hard to share in public.